Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

Heat oven to 180C/fan 160C/gas 4. Mix the flour, salt and baking powder in a large bowl. In a separate bowl, whisk together the buttermilk, eggs, tomato purée and oil. Fold the wet ingredients into the dry, then add the sundried tomatoes and half the Parmesan.

Grease a 900g loaf tin and pour in the mixture. Sprinkle the remaining Parmesan on top and bake for 50-60 mins until a skewer inserted into the middle comes out clean. Turn out onto a wire rack to cool.

Comments, questions and tips

Absolutely scrummy. I used oil from the jar of sundried tomatoes, halved the salt and doubled the tomato puree. Think I may even leave the salt out altogether the next time. It was quite salty with the tomatoes in. However this is the nicest gluten free bread I have made. I am going to try it with cheese and onion, cheese and chives, mixed herbs and poppy seed another time.

yasmin70

23rd Aug, 2015

5.05

Absolutely scrummy. I used oil from the jar of sundried tomatoes, halved the salt and doubled the tomato puree. Think I may even leave the salt out altogether the next time. It was quite salty with the tomatoes in. However this is the nicest gluten free bread I have made. I am going to try it with cheese and onion, cheese and chives, mixed herbs and poppy seed another time.

pammyjohn57

11th Jul, 2015

5.05

Love this loaf. Tastes delicious. My loaf was very moist with great flavour. Very easy to make no kneading.

CurlysCooking

13th Nov, 2014

I made this bread for my friend who has Coeliac disease. I had never eaten or made GF bread before so didn't really know what to expect. The mix is a lot wetter than other bread types and won't rise a great deal.
My friend has tried lots of different recipes and says this is one of the best because it has a lovely flavour. Although the texture is slightly more cake like, I liked the softer texture.
As other people have mentioned, my friend recommends toasting it to make it a little crisper.
This recipe is really simple and unlike a lot of breads doesn't require kneading which is always an advantage!
To see how I made it, please visit www.curlyscooking.co.uk.

Lindsay1977

26th Oct, 2014

For those of you that said you are disapointed because it is more like cake than bread. That is GF homemade bread I'm afraid! I've tried several different methods and recipes and they have all turned out like cake. This is how GF bread is.

Diwson

14th Sep, 2014

5.05

This was extra extra yummy. Made in 2 small loaf tins but added some onion granules and garlic granules. Lovely spread with butter or cheese spread. Will defo make again and again and again.

JillFitz

29th Jul, 2014

I started to make this recipe before looking at the comments which worried me just a little. The mixture is much wetter than I expected but the result was stunning. Provided you follow the recipe and check that the bread is cooked as described no problem. Although not a loaf in the true sense it is extremely tasty and I am told is also very nice toasted. For my grandson who is trying to have a gluten free diet this was a very good recipe and I certainly will experiment further.

janeappleyard

13th Jul, 2014

Very disappointing, more like a cake texture and flavour not good.

hannahclemmens

2nd Mar, 2014

I followed this recipe exactly, but was very disappointed with the result (which is now unfortunately in the bin). Far too salty (I wouldn't add any salt to the dough) and the texture was rather cakey and oily. I greased the tin very lightly with oil and it practically fell out of the tin. This is nothing like any bread I've had - a savoury cake is a better description. The search for satisfying GF bread continues!

Darlenev

22nd Dec, 2013

Wouldn't the recipe be easier to follow if amounts were in cups instead of grams or ml's? How much is 200 g of flour?

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